Roman sauce

Mix two spoonsful of burnt sugar with one of vinegar, and dilute
with a little good stock. Then add two cups of Espagnole sauce
(No. 1), a few stoned raisins, and a few pinocchi (pine nuts) or
shredded almonds. Keep this hot in a bain-marie, and serve with
cutlets, calf's head or feet or tongue.

Cut up a small bit of onion, fry it slightly in butter and a little
flour, add the juice of a lemon and a little of the peel grated, a
bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded
almonds or pinocchi, and a tablespoonful of burnt sugar. Add this
to a good Espagnole sauce, and warm it up in a bain-marie.

See also: Wikipedia Cookbook.

Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two
Hundred Recipes For Italian Dishes'' from a project that puts
out-of-copyright texts into the public domain. This is from a *very*
old source, and reflects the cooking at the turn of the last century.
Update as necessary.

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